I was baking cupcakes and trying to find a good chocolate frosting recipe that didn’t taste like pure sugar. After a few unsuccessful attempts and a new craving for coconut cake, I found what had been missing. Cream Cheese! The coconut cake frosting I made had a cream cheese base and it dawned on me that’s what I should use for most frostings. A few weeks passed and I tried it, chocolate frosting with a cream cheese base. It called for half the amount of powdered sugar which was a good sign in itself. After it was made I put it in the fridge to harden, well when I pulled it out I thought I had screwed up because it was too hard. I mixed it up and it was perfect, the cream base combined with the coldness make it so easy to spread. Anyways, here she is!

My mom always made white cakes growing up and I never really liked them as much as yellow, no offense Liz. There is something about yellow cake with chocolate frosting that I just love. This is a good, basic yellow cake recipe great for layer cakes, sheet cakes and cupcakes.

Beat butter and sugar in mixer on medium-high until pale and fluffy (2-3 minutes). Beat in one egg at a time then add vanilla and blend until thoroughly mixed, about 3 minutes. Reduce speed to low and add flour mixture and milk alternatively ending with the flour mixture. Mix until the batter is smooth but be careful to not over mix.

Spread batter evenly into pans or cupcake holders and bake for 20-25 minutes. Put a toothpick in the middle to test, if it comes out clean – the cakes are done.

Set the pans on a cooling rack for a few minutes then completely transfers the cakes over to the cooling racks and let stand until cool.

If you do not have graham cracker crumbs handy, just take about a package and half of graham crackers and place them in a Ziploc bag. Seal then go over with rolling pin until all lumps are out, should be fine.

Add margarine and graham cracker crumbs in bowl and mix together well. Spray a 13×9″ pan and take crumb mixture and press onto bottom of pan. Pour milk over that then top evenly with remaining ingredients. Use a fork and press down the top firmly.

Melt butter and marshmallows in large pot, once it begins to bubble stir in crisped rice. Poor into 9×13″ greased pan. You may want to grease your hands up a little bit to pat down and even out the treats in the pan. Let harden a little bit and cover. To ensure freshness, you may want to cut them up and place them in a sealed tupperware container.

These are great for lunches. A pan this size will make around 9-12 good sized squares.